This rare Piura Blanco cacao was voted best Peruvian cacao in 2016. The Typical brilliant and light colour of the bean preludes its complex lingering and fruity flavour. Native to Peru, the beans grow in the high Piura Valley region.
Norandino is an agricultural cooperative, focussed on local Peruvian produce such as coffee and cacao. They strives to improve social, economic and environmental responsibility in all their products and processes. The production area covers the coast, mountains and jungle of northern Peru, in the departments of Piura, Tumbes, Amazonas, Cajamarca, Lambayeque and San Martín. The cacao beans are sourced from the villages Palmas, Puerta Palache and Las Lomas in the San Lorenzo Valley. Part of the greater Piura Valley Peru. The terroir can be defined as dry forest with just a few months of rain in the year. The cacao trees are nourished with water from the Andes mountains. At Norandino the famers ferment the beans between 6 to 8 days in wooden boxes. After the fermentation the beans are dried in the sun and packed to be shipped to the Netherlands.
Young red fruit, passion fruit, soft nuttiness, long and elegant after taste with a hint of Coffee and citrus.
For this bar Heinde & Verre have used two different roasting profiles. The first one highlights notes of fresh young fruit. The second roast brings out lovely mellow notes of nuts and coffee.